KR102075457B1 - Functional Laver Using High Performance Solt With Mealworm, Balsam and Artemisia Capillary Extreacts Method Thereof - Google Patents

Abstract

The present invention is the step of squeezing the oil in milking machine to make a powder after low temperature freeze drying; 3 ~ 5% by weight of pineapple powder, 0.05 ~ 0.5% by weight of balsam extract. 1.00 ~ 1.5% by weight of the extract of Injin mugwort, 93.00 ~ 95.95% by weight of the natural salt is prepared and mixed evenly; Aging and drying the salt mixed with the pineapple powder, balsam, jinjin mugwort extract sun-dried salt at 70-90 ° C. for 24 hours; Processing the dried dried salt to remove foreign substances while drying at least 200 minutes at a high temperature of 200 to 300 degrees Celsius; Cooling the hot-processed salt and removing the sorting and foreign matters and then grinding the salt into fine particles; Thawing the frozen seaweed produced in the clean sea after freezing at low temperature; Primary roasting the thawed dry laver; Milking the mixed oil mixed with sesame oil, perilla oil, and jade oil on the first roasted laver; Secondary roasting the milked laver on a ceramic hotplate; 3 ~ 5% by weight of the pineapple powder, balsam extract 0.05 ~ 0.5% by weight of the secondary roasted laver phase. Spraying salt powder evenly treated with jinjin wormwood extract 1.00 ~ 1.5% by weight, sun salt 93.00 ~ 95.95% by weight to complex salt; The flavor is made through the step of packing the complexed laver.

Description

Flavour and Functional Production Method Using Functional Salt Added Extract of Korean Orthodontic, Balsam and Root Wormwood {Functional Laver Using High Performance Solt With Mealworm, Balsam and Artemisia Capillary Extreacts Method Thereof}

The present invention relates to a functional taste and manufacturing method using functional salt using Gosaeae (wheatworm) powder, balsam and Injin mugwort extract, in particular the Ministry of Agriculture, Food and Rural Affairs, Ministry of Food and Drug Safety and Rural Development Administration It relates to a taste using functional salt using a high fruit (wheat worm) designated as a raw material and a method thereof.

Orphans (millworms) or brown mealworms are the larvae of insects belonging to the family. Brown larvae, commonly called mealworms, are used primarily for pet food and edible insects. Recently, the Ministry of Agriculture, Food and Rural Affairs, the Ministry of Food and Drug Safety and the Rural Development Administration proposed to designate wheat worms as general food raw materials and to call them as 'sweet caterpillar' orphans to promote their consumption, whereas 100g of beef contains 21g of protein. It contains 50g and is in the spotlight as a future food substitute for meat.

In addition, the high protein, as well as the high content of threonine, valine, nisin, unsaturated fatty acid has an excellent effect on the prevention of cardiovascular disease has recently been supplied as a hospital.

There is a growing interest in goe-ae (mil worms) as functional foods, with increasing interest in health. Also, beetle larvae and crickets are designated as general food raw materials under the name of goeaeae and cabbage, and technology using insects is being developed. Various foods using extracts or powders of microorganisms or functional plants have been developed, and manufacturing techniques for making functional products by adding functional extracts to already developed products such as flavoring have been developed.

Republic of Korea Patent No. 10-1661333 Patent has published a meal meal worm meal meal and its method.

Republic of Korea Patent No. 10-1698330 discloses a method for producing a rice steamed bread containing an edible insect.

Republic of Korea Patent Publication No. 10-2015-0034367 has been published onion powder seasoning laver and its manufacturing method.

Korean Patent Laid-Open Publication No. 10-2012-0122532 discloses a method for preparing taste-added seaweed.

Korean Patent Laid-Open Publication No. 10-2008-0104717 discloses a method for processing flavored laver using soft powder.

Accordingly, the applicant has developed foods using edible insects designated by the Ministry of Agriculture, Food and Rural Affairs, the Ministry of Food and Drug Safety and the Rural Development Administration. Research and development of taste using functional salt.

Korea Patent 10-1661333, Korea Patent 10-1698330 Korean Patent Publication 10-2015-0034367 Korean Patent Publication 10-2012-0122532 Korea Patent Publication 10-2008-0104717

The purpose of the present invention relates to the taste using functional salts using the Goseoae (Warmworm) powder, Balsam and Insam wormwood extract, the antifungal action and antibacterial action made using Goseoae (Warmworm) powder, Balsam and Insam wormwood extract It is to provide a taste laver made of a functional salt having a long retention period, no sense of taste, no fishy taste, and high protein and unsaturated fatty acid, and a method of manufacturing the same.

As a means for achieving the above object,

Squeezing the oil from the milking machine and making powder after cryogenic freeze drying;

3 ~ 5% by weight of pineapple powder, 0.05 ~ 0.5% by weight of balsam extract. 1.00 ~ 1.5% by weight of the extract of Injin mugwort, 93.00 ~ 95.95% by weight of the natural salt is prepared and mixed evenly;

Aging and drying the salt mixed with the pineapple powder, balsam, jinjin mugwort extract sun-dried salt at 70-90 ° C. for 24 hours;

Processing the dried dried salt to remove foreign substances while drying at least 200 minutes at a high temperature of 200 to 300 degrees Celsius;

Cooling the hot-processed salt and removing the sorting and foreign matters and then grinding the salt into fine particles;

Thawing the frozen seaweed produced in the clean sea after freezing;

Primary roasting the thawed dry laver;

Milking perilla oil, sesame oil, and jade oil mixed oil on the first roasted laver;

Secondary roasting the milked laver on a ceramic hotplate;

3 ~ 5% by weight of the pineapple powder, balsam extract 0.05 ~ 0.5% by weight of the secondary roasted laver phase. Jinjin wormwood extract 1.00 ~ 1.5% by weight, evenly sprinkled with salt and processed salt to 93.00 ~ 95.95% by weight natural salt;

Packing the complexed laver.

The extract of Injin mugwort includes a step of making dried 15 ml of dried Injin mugwort in water, adding 25 liters of water and heating it for at least 240 minutes in a bath.

The freezing and storing of the seaweed may include freezing and storing below freezing at 18 ° C.

The sesame oil, perilla oil, and jade oil include mixing the mixed oil in a weight ratio of 2: 3: 5.

The secondary roasting temperature includes proceeding at 400 ° C.-450 ° C.

Functional taste for achieving the above object,

Functional taste obtained by performing the above manufacturing step,

3 ~ 5% by weight of Goeae powder, 0.05 ~ 0.5% by weight of Balsam extract, 1.00 ~ 1.5% by weight of Injin mugwort extract, and functional salt components processed from natural salt 93.00 ~ 95.95% by weight, sesame oil, perilla oil, jade oil 2: 3 It is mixed with a weight ratio of 5: 5 and processed on the surface of seaweed.

According to the present invention as described above, 3 ~ 5% by weight powder of Goaeae, 0.05 ~ 0.5% by weight of balsam extract, 1.00 ~ 1.5% by weight of jinjin mugwort extract, 93.00 to 95.95% by weight of natural salts, sesame oil, sesame oil, Anti-fungal and antimicrobial action of mixed jade oil in a weight ratio of 2: 3: 5 provides long shelf life of taste, no fishy taste, good fragrance and texture, high protein as well as unsaturated fatty acids The taste is easy to get.

In addition, 3 ~ 5% by weight powder, 0.05 ~ 0.5% by weight of Balsam extract, 1.00 ~ 1.5% by weight of Injin mugwort extract, 93.00 ~ 95.95% by weight of natural salt, and contain sesame oil, perilla oil and jade oil 2: 3: 5 The antifungal and antimicrobial action of mixed and processed by weight ratio of the long flavor retention period, no fishy taste, good flavor and texture, high protein as well as unsaturated fatty acids can be easily produced. .

1 is a freeze-dried photomicrobial photograph of the material of the present invention.
2 is a photomicrobial powder photograph of the material of the present invention.
Figure 3 is an orphan powder, balsam extract of the present invention. This is a flowchart showing the steps to make flavor using functional salt mixed with Injin mugwort extract.

With respect to the embodiments of the present invention disclosed in the text, specific structural to functional descriptions are merely illustrated for the purpose of describing the embodiments of the present invention, and the embodiments of the present invention may be embodied in various forms. It should not be construed as limited to the embodiments described in.

As the present invention allows for various changes and numerous embodiments, particular embodiments will be illustrated in the drawings and described in the text. However, this is not intended to limit the present invention to a specific disclosure form, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing each of the drawings, similar reference numerals are used for the components.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component.

When a component is said to be "connected" or "connected" to another component, it may be directly connected to or connected to that other component, but it may be understood that another component may be present in the middle. Should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that there is no other component in between. Other expressions describing the relationship between components, such as "between" and "immediately between" or "neighboring to" and "directly neighboring", should be interpreted as well.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "having" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof that has been described, and that one or more of them is present. It is to be understood that it does not exclude in advance the possibility of the presence or addition of other features or numbers, steps, actions, components, parts or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings. The same reference numerals are used for the same components in the drawings, and duplicate descriptions of the same components are omitted.

1 is a freeze-dried photomicrobial photograph of the material of the present invention.

Referring to Figure 1, brown mealworms are a kind of insects belonging to the family. Brown larvae, commonly called mealworms, are used primarily for pet food and edible insects. Recently, the Ministry of Agriculture, Food and Rural Affairs, the Ministry of Food and Drug Safety and the Rural Development Administration designated wheat worms as general food raw materials, and proposed to call them as 'high larvae' complaints to promote food.

 100g of beef contains 21g of protein, while Goeae is in the limelight as a future food alternative to meat. It has been found to contain not only high protein but also various components necessary for physical health such as threonine, valine, nisin and unsaturated fatty acids.

Goeaeae (wheatworms) are larvae because they have a feeling of refusal to eat directly, squeeze the moisture (oil) of the goeae and freeze-dried and is used as a variety of food ingredients.

Fig. 2 is a high fruit powder which is a material of the present invention.

Referring to Figure 2, the freeze-dried orphan (mill worms) to grind to make a powder. Powdered pineapple is not only a sense of rejection but also a versatile ingredient. The method of making a fruit powder uses a general powder manufacturing method.

Figure 3 is an orphan powder, balsam extract of the present invention. This is a flowchart showing the steps to make flavor using functional salt mixed with Injin mugwort extract.

Referring to Figure 3, to prepare a high grain powder (S100).

As mentioned earlier, the lyophilized Goae is powdered using a general grinder. As Yosai's orphans become known, powdered orphans can easily be purchased at the food market.

Nutrient powder contains nutrients 2.9%, protein 50.3%, fat 33.7%, ash 3.7%, animal dietary fiber 4.8%, carbohydrate 9.3%. In particular, it contains 8 kinds of essential amino acids that must be consumed only in food, and is an excellent food with about 77% unsaturated fatty acid content (22% polyunsaturated fatty acid) in total lipids.

Its effects are good for cancer patients, those who lack animal protein intake, senior citizens, various diseases, and children, and have excellent preventive effects on blood LDS-cholesterol levels and cardiovascular diseases, antithrombotic, antidementia, antibacterial and antioxidant activity. Research has been reported. It is studied that it is effective in improving many non-alcoholic steatohepatitis in Korean people.

It was already recognized as a food ingredient in foreign countries and used in various ways, but in Korea, it was designated as a food ingredient in September 2016, and it is a health functional food recognized by the KFDA. Sue is a new food edible insect selected by the UN Food and Agriculture Organization (FAO).

Balsam, Injin mugwort extract, Goeae powder mixed with sun salt. (S110)

The extract of balsam extract is not mentioned because it is already disclosed in Korea Patent Registration 10-0219306, prepare a extract of balsam extracted by the disclosed method.

Balsam extract components are well-published in Korean Patent Registration No. 10-0201729, and the results of acidity changes in kimchi, which was tested with salt using balsam extract, are not posted because they do not need to be specifically explained.

The main components of the balsam extract used are the camphorol (Kaempferol) and quercetin (Querucetin) components have antifungal action to inhibit the development of fungi, and antibacterial activity to prevent the role of oxidation to limit the general bacteria. Balsam extract also contains a variety of free amino acids to obtain a complex seasoning effect.

Phosphorus mugwort ingredients and effects are not mentioned because they are published in Korea Patent Publication No. 10-2016-0099849 Korea Patent Publication No. 10-2061-0008100, but since it has been known that phosphorus mugwort has an excellent effect on anti-inflammatory, antioxidant, skin whitening, The present inventors will explain the extract of Injin mugwort extract invented.

Prepare 3Kg of dried jinjin wormwood collected and dried in spring. Put the jinjin mugwort in the medicine bath and pour 25 liters of water. The medicine bath becomes a water bath and is heated for at least 4 hours. 25L water is concentrated to a hot water bath to proceed to 15L at this time, the sugar content of the Injin mugwort extract concentrate is 0.2 ~ 0.5 Brix.

Prepared balsam extract 0.05-0.5% by weight. Phosphorus wormwood extract 1.00 ~ 1.5% by weight, Goeae powder 3 ~ 5% by weight, sun salt mixed in a ratio of 93.00 ~ 95.95% by weight. Mixing method is first balsam extract 0.05 ~ 0.5% by weight. Phosphorus mugwort extract 1.00 ~ 1.5% by weight Combine in one container and mix well. 3-5% by weight of the powder of pineapple in the mixing barrel with a rotary wing, 93.00-95.95% by weight of natural salt while rotating balsam extract 0.05-0.5% by weight. 1.00 ~ 1.5% by weight of the Mugwort extract is well mixed by spraying a well mixed solution.

Balsam, Injin mugwort extract, goose powder, sun-dried salt is mixed and functional salt is made. (S120)

0.05-0.5% by weight of the balsam extract. After mixing evenly 1.00 ~ 1.5% by weight of the extract of Injin mugwort, 3 to 5% by weight of Goaeae powder, 93.00 to 95.95% by weight of natural salt, put into a container device that generates far-infrared rays and then aged at low temperature.

 The aging vessel device has a flat plate that spreads the salt that has been subjected to the mixing process to a thin thickness (2-5 cm), and has a closed type provided with far infrared rays. Aging drying temperature is aged for more than 24 hours between 70 ~ 90 degrees Celsius. At this time, the water evaporates slowly, and the balsam extract component and the jinjin mugwort extract powder are mixed on the salt surface while maturing on the surface of the salt lattice.

0.05-0.5% by weight of the balsam extract. Phosphorus mugwort extract is mixed with 1.00 ~ 1.5% by weight, Goeae powder 3 ~ 5% by weight, sun salt 93.00 ~ 95.95% by weight of the dried salt is put into a device that far-infrared radiation is dried and processed at a high temperature of 200 ~ 300 degrees Celsius.

Salt is generally processed at high temperatures to remove trace metals and foreign matter. In the state of balsam extract, jinjin mugwort extract is formed on the salt surface as an oil film as in the present invention, during the high temperature process of more than 400 degrees Celsius, balsam extract, jinjin worm extract, goose powder appeared to be completely removed as impurities.

Through the above process, the low temperature aging and dried salt, while the high temperature process, balsam extract, jinjin wormwood extract, Goeae powder is not removed from the salt surface, and the most efficient titration temperature to remove the liver water components and foreign substances of the small metal The experiment was combined time.

Balsam extract, Injin mugwort extract, and Goaeae powder were clearly removed at more than 350 degrees Celsius.

The second inflection point, which is rapidly removed beyond 400 degrees Celsius, was removed as the first minor inflection point was removed near 200 degrees Celsius, and the change occurred at higher temperatures up to 500 degrees Celsius. Weak results were obtained.

On the basis of these experimental data, the essential elements of the balsam extract, jinjin wormwood extract, orphania powder, which are the core of the present invention, are considered as an important factor, balsam extract, jinjin wormwood extract when proceeding for more than 90 minutes in the interval between 200 to 300 degrees Celsius In addition, while the powder of the pineapple was not removed from the salt surface, foreign matters of small metals were removed, and natural minerals such as magnesium, calcium, and potassium, which are good for the human body, were preserved.

 Based on the above experimental results, the high temperature dry processing process conditions of the present invention, the far-infrared applied process temperature at 200-300 degrees Celsius or more for more than 90 minutes, balsam extract, Injin mugwort extract, Goeae powder salt attached to the salt surface Dry processing was performed.

In addition, the container containing the salt is artificially vibrated during the process so that the heat is evenly transferred to the salt surface, so that the salt vibrates slightly up and down on the surface of the container, thereby obtaining a good effect.

The foreign material is removed and screened while cooling the hot-dried salt.

Cooling should be done by forced draft or by room temperature. Only small milled salt grids pass through a wire mesh that can pass through, and the selected salts pass through magnets and metal detectors to remove metals and debris.

Through the powder grinding process, the salt removed to the foreign matter is powdered.

After thawing the frozen seaweed stored in freezer to proceed the first roasting and milk the functional oil. (S130)

Laver is produced only in winter in Korea because seawater grows best at 5-8 degrees Celsius and stops growing above 12 degrees. In order to get good dry seaweed, it is important to be produced in clean waters, but storage is an important factor. To get good laver, dry laver must be stored frozen after production.

The seaweed ingredient is so well known that it does not need to be mentioned specifically, but it contains more vitamins A, B and C than plants and fruits growing on land, and it is rich in protein and fiber, which lowers blood pressure, osteoporosis and constipation. It is good for preventing obesity, reducing blood cholesterol, and it can be found in old literature such as herbals or recent research reports.

Buy laver produced during the winter's best seasons. Prepare laver-free laver in freezing storage below 18 degrees Celsius. Although there is a slight difference depending on the season, it is natural to thaw frozen laver three hours before the first roasting process.

The thawed laver is first roasted between 180 to 200 degrees Celsius. The primary roasting process is to smoothly process the laver surface so that the mixed oil can be spread evenly later. After the first roasting, sprinkle evenly the functional oil mixed with sesame oil, perilla oil, and jade oil at a weight ratio of 2: 3: 5.

Sesame oil is good for high blood pressure because it contains a lot of sesamine anti-aging ingredients and unsaturated fatty acids. Perilla oil contains a lot of fatty acid alpha linolenic acid omega 3 is good for adult diseases such as high blood pressure and heart disease. The jade oil prevents oil from getting tangled and prevents steaming of steam and improves texture.

Mixing sesame oil and perilla oil with a weight ratio of 2: 3: 5, as in the present invention, excellent nutritional functional ingredients of sesame oil and perilla oil, and oils of the jade oil do not get tangled, so that the steaming does not become soggy for a long time. Combined with the function, you can get a flavorful taste, taste and texture.

After the second roasting, salt the functional salt. (S140)

The steamed milk with the functional mixed oil is baked at a temperature between 400 and 420 degrees Celsius in a hot plate made of ceramic. If you bake the seaweed at the above temperature closely, the surface is ruggedly formed in a slightly fried form due to the mixed oil component of the seaweed surface.

After the second roasting, sprinkled with the functional salt powder processed into the balsam extract, Injin mugwort extract, Goeae powder processed on the surface of seaweed to complex. The moment of spraying the salt powder is when some cooling occurs while steaming out of the secondary roasted ceramic hotplate, the surface of the seaweed is maintained at a suitable temperature of about 200 to 250 degrees Celsius, combined with the mixed oil component, salt powder Is evenly attached to the laver surface.

In addition, the complex salt is made between 200 degrees Celsius to 250 degrees Celsius, so that the process can be carried out without the loss of minerals, unsaturated fatty acids, and high proteins possessed by functional salts.

The processed functional laver is packed according to the purpose. (S150)

The laver until it is complexed is cut in size to fit the urethra or packed for the longevity needed.

After the above process steps, Balsam, Injin mugwort extract and Goeae powder, Sesame oil, Perilla oil pear oil are contained, and the antibacterial and antimicrobial action has long retention period, no fishy taste, high protein as well as unsaturated fatty acid. Taste easily containing a lot of functional substance can be obtained easily.

In addition, if necessary, extracts extracted from plants containing functional substances such as herbal plants, algae, mushrooms, etc. may be added during the progress of the present invention, or each may be added to the process step of the present invention to obtain various functional flavors.

Sensory evaluation

COMPARATIVE EXAMPLE 1 Commercially available dry seaweed that is not commercially available.

Example 1: Functional taste of processed balsam, Injin mugwort extract and Goaeae powder, Sesame oil, Perilla oil pear oil of the present invention.

In order to evaluate and evaluate the taste of Example 1 without any other food, the fishy taste, savory aroma, and soft texture felt by laver, the natural dry laver of Comparative Example 1 was evaluated by a comparative sensory test. In the sensory test, the degree of feeling of fishy taste, fragrant aroma, and soft texture was evaluated using a 7-point grading method. In consideration of age and gender, a total of 50 people, 10 males and 10 females of each age group, were selected as the sensory test panel, and the sensory test was performed by putting salts for stewed mackerel, grilled mackerel, and the results shown in Table 1 below. Got.

                           Table 1

As shown in Table 1, the functional taste seasoned with the Balsam, Injin mugwort extract and Goeae powder, sesame oil, perilla oil jade oil according to the present invention hardly feels the fishy taste of laver, while the savory flavor is very soft, soft texture There is also a significant difference.

In addition, the composition of the present invention was not directly compared with the comparison target, but the taste of Example 1, which was processed by the process of the present invention, was ingested with food to control hypertension, blood sugar caused by various functional minerals than Comparative Example 1, cardiovascular, anticancer effects, etc. A functional food effect can also be obtained.

In addition, by using raw materials easily obtained in farming and fishing villages such as balsam, Injin mugwort, Gosaeae, other medicinal plants, sun-dried salt, and the like to produce high value-added functional flavors, the economy can be indirectly saved.

As described above, the present invention has been described with reference to a preferred embodiment of the present invention, but those skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

In the above-described embodiment was described using the balsam extract, jinjin wormwood extract, high fruit powder, but can be easily made functional flavor by the combination of various herbal plants, mushrooms, minerals and the like.

The present invention can be more easily produced functional taste using balsam extract, Injin mugwort extract, Goeae powder, and can be applied to the various ideas of the present invention to create a functional taste with a variety of functions.

Claims (7)

Squeezing the oil from the milking machine and making powder after cryogenic freeze drying;
3 ~ 5% by weight of pineapple powder, 0.05 ~ 0.5% by weight of balsam extract. 1.00 ~ 1.5% by weight of the extract of Injin mugwort, the step of preparing evenly 93.00 ~ 95.95% by weight salt;
Aging and drying the salt mixed with the pineapple powder, balsam, jinjin mugwort extract sun-dried salt at 70-90 ° C. for 24 hours;
Drying the dried salt at a temperature of 200 ° C. to 300 ° C. or more for 90 minutes or more to remove foreign matters and processing;
Cooling the hot-processed salt and removing the sorting and foreign matters and then grinding the salt into fine particles;
Thawing the frozen seaweed produced in the clean sea after freezing at low temperature;
Primary roasting the thawed dry laver;
Milking sesame oil, perilla oil, and jade oil mixed oil on the first roasted laver;
Secondary roasting the milked laver on a ceramic hotplate;
3 to 5% by weight of the pineapple powder, balsam extract 0.05 to 0.5% by weight of the secondary roasted laver. Spraying evenly sprayed salt powder processed with jinjin mugwort extract 1.00 ~ 1.5% by weight, sun salt 93.00 ~ 95.95% by weight;
Functional taste laver production method characterized in that for packing the complexed laver. The method of claim 1, wherein the first roasting method comprises the step of baking laver between 180 ~ 200 degrees Celsius. The method of claim 1, wherein the sesame oil, perilla oil, and jade oil mixed oil are mixed with sesame oil, perilla oil, and jade oil in a weight ratio of 2: 3: 5. The method of claim 1, wherein the milking laver is roasted on a ceramic hot plate at a temperature of about 400 to 420 degrees Celsius. Obtained by the method of claim 1,
3 to 5% by weight of high fruit powder;
Balsam extract 0.05-0.5 wt%;
Jinjin mugwort extract 1.00-1.5% by weight;
Sea salt, functional salts having a composition of 93.00 to 95.95% by weight are complex salts;
Functional taste, characterized in that the mixed oil mixed with sesame oil, perilla oil, jade oil in 2: 3: 5 weight ratio was milked and processed. The functional flavor of claim 5, wherein the main components of the balsam extract are kaempferol and quercetin. The functional flavoring according to claim 5, wherein the hyperpine powder contains threonine, valine, nisin, and unsaturated fatty acid.

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